Contemporary Japanese for sharing, built on contrast: bright pickles, the depth of koji and dashi, crisp bites and slow-cooked finishes, changing with the season.

The current seasonal menu runs from a tsukemono moriawase of house pickles and fried aubergine marinated in tsuyu with katsuobushi and crisp lotus root, to prawn harumaki with tomato kimchi, Aomori scallops with kimizu hollandaise and butter-soy, duck magret with tosazu jelly and ume, and octopus with doubanjiang and black-vinegar jelly. The bigger plates are a chirashizushi of otoro, yellowtail, salmon, prawn and ikura, a 'koji tartar' of dry-aged sirloin cured in shio koji with cured yolk and negi gyoza, and buta kakuni pork belly with ajitama and karashi. For dessert there's a fig and sesame-tofu shiraae and a hojicha tiramisù, the 'hojichamisú'. Plates are roughly €15 to €32.

Pickles are a house obsession: jabara-cut baby cucumber in rice vinegar, lotus root in sweet vinegar with red shiso, salt-pickled daikon with dried yuzu and shichimi, and shiso leaves with a kimchi twist. The bar is meant to be a destination in its own right, working ingredients such as hojicha, yuzu, shiso and aonori into signature cocktails, alongside sake by the glass, characterful wines, Japanese beer and house kombucha.